International Confectionery Features Editor, Hannah Larvin, explores how brands are responding to the demand for bold flavours, cleaner ingredients and sustainable practices
Candy and lollipops have delighted taste buds across the globe for centuries. These sugary treats evoke a sense of nostalgia, whether it’s the soft, chewy confections from childhood or the hard-boiled sweets enjoyed by previous generations. The history of candy and lollipops is as rich as it is varied, beginning with simple, honey-based sweets in ancient times and evolving into an industry of diverse, innovative confections. Today, the candy industry is driven not only by flavour and texture but also by sustainability, consumer health and cutting-edge technology.
The origins of candy can be traced back thousands of years. Ancient Egyptians, Greeks and Romans enjoyed early forms of candy made from honey mixed with fruits and nuts. In the Middle Ages, sugar became more widely available in Europe, leading to the development of more sophisticated sweets. Boiled sugar candies began to take shape in the 17th century as sugar production and trade expanded globally. These were the forerunners of what we now call lollipops, with hard, boiled sweets often attached to sticks for ease of consumption. However, the term “lollipop” didn’t appear until the early 20th century, when American companies began to industrialise the production of sweets. With the invention of automated processes, candy and lollipop production scaled to new heights, resulting in the creation of iconic brands and recipes still beloved today. This history has set the stage for a dynamic industry that balances tradition with modern innovation.
Current Trends in Candy and Lollipop Production
In recent years, the world of candy and lollipops has experienced a renaissance in terms of both creativity and consumer demand. Today’s manufacturers are more attuned than ever to consumer preferences, especially as dietary habits and health awareness have shifted. Texture and taste innovations have become central to the industry’s growth. Consumers are no longer content with single-textured sweets; they seek variety, from soft, chewy candies that melt in the mouth to hard-shell coatings that add a satisfying crunch. Lollipops, too, have evolved to include liquid-filled centres and unique flavour combinations that create a multisensory experience. Leading flavour companies, such as Givaudan, have supported these developments with complex flavour profiles, meeting consumer interest in bold and unique tastes.
The call for cleaner, more transparent ingredients is also reshaping candy production. As consumers grow more health-conscious, there is a noticeable demand for clean-label ingredients, with many people prioritising products made without artificial colours, preservatives, or high levels of sugar. To meet this demand, manufacturers are exploring alternative sweeteners like stevia, monk fruit and erythritol, which can reduce sugar content without sacrificing flavour. This shift has pushed candy and lollipop producers to innovate with new recipes and formulations, allowing for healthier options that retain the taste and mouthfeel consumers expect.
Firmenich has played a vital role in this transition by providing natural sweetening solutions, helping brands reduce sugar while preserving candy’s traditional taste. Packaging, too, has not been overlooked. In response to environmental concerns, more companies are adopting biodegradable and compostable packaging materials, reducing plastic use, and embracing eco-conscious practices that appeal to environmentally aware consumers.
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Media contact
Hannah Larvin
Editor, International Confectionery
Tel: +44 (0) 1622 823 920
Email: editor@in-confectionery.com
